u/polkadottail13

So im about 1 week into using this recipe from https://thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu/ and it says it can be helpful to ferment outside in the sun. The shoyu recipes in the noma book say to ferment a little under room temp, with a breathable lid for air escape.

Any thoughts? I plan on moving it outside in jars with airlocks, I currently have Inside in a bucket with plastic wrap in contact with the surface to lessen risk of mold and cheeseclothe covering the top. Im wondering if this sounds ok as im seeing contradictory information

Thanks